To Make Yeast

Fill your kettle three-fourths full of clean, clear water; place it over a brisk fire, and, when it boils, add three good handsful of hops; then put into your yeast tub four pounds of flour, and strain into it, from the kettle, enough of the hot “hop-water” to make a paste, working it until it is perfectly free from lumps. By this time the hops in the kettle will be sufficiently boiled, and must be strained into the yeast tub and stirred with a wooden paddle until thoroughly amalgamated. Let it stand until it cools a little—about blood heat—and add three pints of cracked malt and two quarts of stock yeast, mixing it all well together to prevent any lumps remaining, and setting it away in some quiet, warm place, where it will remain undisturbed for fifteen hours; then it must be strained before using. Care must be taken always to keep enough on hand for stock for the next making.